SB on food, frame, fluid, and feasting.

Food: Parmesan Tuiles

This month’s issue of Food and Wine has a recipe for Parmesan Tuiles – oven baked discs of parmesan cheese. I’ve wanted to make these for some time, and the recipe consisted of things I always have in the house – parm, butter, flour, pepper, tomatoes. Food and Wine uses chives and tarragon, but I just went with basil and shallots for my topping. The whole thing takes only minutes to cook, though you do have to allow time for cooling the tuiles before serving. They seem too insubstantial to serve as an appetizer, but if I was making an amuse bouche, this would be mine. Voila.